Main meals

Chunky Artichoke and Jalapeno Garlic Bread


Art bread

If you know anything about me you know I claim to cheat proudly. Here is a fantastic easy recipe where half the recipe is done before you start!

If you want
to make a meal out of this you could chop up some ready to go rotisserie chicken. Seriously divine.

Here I am cooking with my good friends Cathy Gries and Julie Gorman. Julie and I just shot about 30 cooking videos for a new APP that FYI (For Your Inspiration) is launching.

Ck out her site it is fantastic! http://fyinspiration.org

I am such a messy cook. They just reminded me!


One container of premade Artichoke Dip from Costco

One large glass jar of marinated Artichokes drained and chopped from Costco

2 cans chopped green chilies

2 celery stocks chopped

2 cups of your favorite shredded white cheese

Red pepper flakes

5 shakes of hot pepper sauce

2 loafs of garlic bread or regular French bread

Mix first set of ingredients together

Cut bread lengthwise

Spread on mixture on both sides of bread

Place in oven at 400 degrees for about 15 minutes or until bubbly and hot.

Serve with veggies.

Tip: This is also excellent with sundried tomatoes.

For More on Lifegiving Hopitality ck out my books: Lifegiving http://tammymaltby.com/lifegiving and The God Who Sees You: http://tammymaltby.com/the-god-who-sees-you/

LICK HERE TO REGISTER FOR THE UPCOMING CLASS ON WEDNESDAY, FEBRUARY 26TH. https://www.facebook.com/startsimplycooking/info Start Simply Cooking

 

Book: SOON to be released Best of Start Simply Recipes!!

Sign up for this blog to get notifications of when it will be released! Easy beautiful recipe you will love and be successful at.

Or email Cathy Gries at [email protected] to pre-order your copy today friends!

Cookbook release

 

 

 

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Chicken Broccoli Braid

 

This is one fantastic easy meal that is delicious and perfect paired with our Autumn Salad.

I use rotisserie chicken from Costco and organic frozen broccoli. I like the change up the cheese from time to time, but my favorite is always one with a bit of spice. Delicious the next day. Instead of Original Crescent Rolls I use the Crescent “sheets”. You can find them at Target. Saves the pinching together of the seams. You can really add any veggie to this. I had some red peppers from the garden so I added them for color. Here I am cooking with my dear friend Kathleen Molway in NH. I adore her. She asked for personal cooking classes. She and her darling husband Bob drove us all over Maine. We had such a wonderful time!!

Ingredients

  • 2 cans Pillsbury Original Crescent Rolls
  • 2 cups chicken chunks, cooked
  • 2 cups pepper jack cheese
  • 2 cups broccoli, frozen thawed
  • one small can green chilies
  • 1/2 cup chopped green onions
  • ½ cup light mayonnaise
  • 1 egg yolk
  • fresh rosemary

Instructions

  1. Preheat oven to 375 degrees F

  2. On a parchment paper lined cookie sheet, spread both cans of crescents length wise to form a long rectangle.

  3. Press each of the seams to form a single layer of dough.

  4. In a large bowl, combine chicken, cheese, chilies, chopped onion and mayonnaise.

  5. Spread mixture over the center of the croissant dough evenly to create a log.

  6. Add Broccoli down the center. It looks like we were cooking for an army! She was so happy to freeze one!

  7. Using a sharp knife, cut horizontal strips 1 inch apart down each side of the crescent dough.

  8. Fold the dough strips over the top of the chicken mixture, alternating left and right to create a braid.

  9. Brush the top of the braid with a beaten egg yolk and sprinkle fresh rosemary on top.

  10. Bake for 28 – 30 minutes until golden brown.

 

Kathleen and me

Now on to another dish, Spicy Sausage Pasta!

For more wonderful holiday recipes ck out My cookbook The Christmas Kitchen!

 

 

 

The Heart of the Home

Even in today’s busy times, the kitchen is the heart of the home. Author Tammy Maltby believes the true meaning of Christmas is realized when families gather to share activities that make Christmas “the most wonderful time of the year.” More than any other holiday, Christmas is when family and friends gather for a cup of hot chocolate, fresh-baked cookies, and lots of laughter.

Look inside this holiday treasure for:

- Easy-to-do holiday recipes

- Hints for new traditions

- Personal gift ideas

- Kid-friendly activities

- Simple decorating tips

The Christmas Kitchen is more than a recipe book, it’s a book designed to help you enjoy the holiday season, not be burdened by it. Take a few minutes each day to browse these pages for the help you’ve been looking for.

Merry Christmas and may your kitchen be filled, first, with the sweet aroma of love, and then with the spices of the season.

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We just had such a great time at our Fall Start Simply Cooking Class.

Forty women joined us for a very special night with a

guest appearance from my darling 84 year old Mother!


 

 

 

 

I just love encouraging women to really enjoy the art and passion of good food and cooking. And I really love cooking with my dear friend Cathy Gries.

She is something else! What a servant heart she has to everyone that crosses her path.

We always have many laughs whipping up these delicious dishes for women.

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But the huge hit of the evening was our delicious Cranberry Roast Chicken with Sweet Potatoes and Apple. Seriously I wish I could add a scratch and sniff to this page. The aroma was amazing! This is a very simple meal and pairs beautifully with the Spicy Cauliflower.

If you are in the Colorado Springs area we would love to see you at one of our cooking classes. You can get more information on our Facebook page right here: https://www.facebook.com/startsimplycooking We have two amazing Christmas Cooking Classes coming up! Ck it out here….

Cranberry Roast Chicken and Sweet Potatoes with Apple

Cranberry sauce is used in this dish with ground ginger and cloves. The chicken is layered on top of the sweet potatoes and apple. It is simple and simply delicious!

1 lb sweet potato, peeled and sliced very thin

2 sliced apples

4 boneless skinless chicken breast halves (I use skinned chicken breast in the bone…I find it keeps the chicken more tender).

1 (16 ounce) can whole berry cranberry sauce

1/3 cup red wine (optional)

1/3 cup olive oil, DIVIDED, enough to coat potatoes & some for mixture

1/2 teaspoon ground ginger (*I use more)

1/2 teaspoon salt (optional)

1/2 teaspoon white pepper

0.5 (1 ounce) envelope dry onion soup mix

1 tea cloves

Directions:

1 Preheat oven to 350°.

2 Peel potato and slice thin. Slice apple and place on top of potato. Place evenly in a 8×8 baking dish sprayed with non-stick spray.

3. Place chicken breasts on top of potatoes.

5 Combine all other ingredients and pour over chicken.

6 Bake covered for 45 minutes remove foil and bake another 10 min until chicken is done and potatoes are tender.



Spicy Roasted Cauliflower.

Wash cauliflower and slice. Drizzle with oil oil. Sprinkle with Home mixed Cajun Seasoning on top. Bake in 450 oven aprox 15-20 min. Top with chopped chives.

Home made Cajun Seasoning

  • 2 tsp. salt

  • 4 tsp. garlic powder

  • 5 tsp. paprika (I used the smoked kind from Costco…it is fantastic!)

  • 2 tsp. pepper

  • 2 tsp. onion powder

  • 2 tsp. cayenne pepper

  • 2 1/2 tsp. oregano

  • 2 1/2 tsp. thyme

  • 1 tsp red pepper flakes

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This salad is just something else. The combo is outrageously delicious.
Fresh summer cherries, avocado, roasted almonds, fresh basil in a fantastic Wasabi Vinaigrette Dressing.
I top this off with my Grilled Salmon with Lemon Brown Sugar Soy Sauce (my favorite marinate ever for Salmon). http://tammymaltby.com/?s=Grilled+Salmon+with+lemon+
It makes a divine combination.
I like to serve this salad on a large white platter to show off the individual ingredients.
You are going to love this one friend!

Wasabi Cherry Field Green Salad

Ingredients

1/4cup olive oil

3 tablespoons Cherry Vinegar (see recipe below) or white wine vinegar

2 tablespoons minced shallot

2 teaspoons wasabi (I buy mine in a tube)

1 teaspoon sugar

¼ teaspoon sea salt or salt

1/8 teaspoon pepper

1 pound fresh sweet cherries, pitted

8 cups mixed greens, such as shredded napa cabbage, torn romaine, and/or torn spinach

1 avocado, halved, seeded, peeled, and thinly sliced

1/2 cup slivered almonds, toasted
1/2cup small fresh basil leaves or larger basil leaves, shredded

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Here is my dearest lifelong friend Maryjo Valder. We met when we were 12. That would be about 20 years ago! RIGHT! She introduced me to this salad.

Directions

1. For dressing, in a screw-top jar combine oil, vinegar, shallot, wasabi, sugar, sea salt, and pepper. Cover and shake well; set aside.

2. Half cherries; set aside 1/4 cup of the cherries. In a large salad bowl combine the greens, basil remaining cherries, and the avocado. Toss with dressing. Top salad with almonds, and reserved 1/4 cup cherries.

Cherry Vinegar

Makes: 4 to 6 servings

Ingredients

1/2 cup pitted sweet cherries

3/4 cup white wine vinegar

Directions: Mash cherries. Place in a clean, heatproof jar. In a small stainless steel saucepan heat vinegar to boiling. Pour over cherries in jar. Cool slightly; cover with a nonmetallic lid. Let stand at room temperature 3 to 5 days. Strain out cherries; cover and store vinegar in a cool place up to 3 months. Makes 4 to 6 servings.

Join me on facebook at https://www.facebook.com/pages/Tammy-Maltby/183239621709608 or at my cooking facebook site Start Simply Cooking https://www.facebook.com/startsimplycooking. I post lots of wonderful recipes and inspiration on hospitality and loving others with you life!

Start Simply Tip: Let go of perfection. You’ve heard the popular maxim, “If it’s worth doing, it’s worth doing well.” There’s truth in those words, but they’re also the perfectionist’s downfall. Perfectionism will paralyze you every time. Our family has modified that maxim: “Some things are worth doing well. Some things are worth doing well enough. Some things are not worth doing at all.” I’ve found that choosing what belongs in each category is a practical way to get around the creeping perfectionism in my life. Especially when it comes to Hospitality.

Lifegiving

Women today are more stressed out, burned out, and defeated than ever before. The more they seek to better themselves, the farther they fall toward despair. The key according to Tammy Maltby is to become less self-centered and more other-centered. Tammy encourages the reader to be the one who gives life to others! In Lifegiving, she provides sound biblical teaching on what it means to be a lifegiver and how this flows out of a rich inner relationship with God.

 

Lifegiving Journal

This discovery journal to a beautiful life’ targets women 20 years and older in response to the feelings of defeat and depression that so many experience. We CAN become lifegivers when we sit under biblical teaching and give out of our own rich relationship with God. This journal will add practicality in the context of family, home, friendships, and hospitality. When you are filled with good seed, in prepared good ground, you WILL bear good fruit!

Follow the book Lifegiving as a 8 week bible study.

Buy Now

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I was in Minnesota this past weekend and my sister Twyla cooked up this amazing tasty dish!

It was seriously good and what a crowd pleaser. I HAD to make it again tonight. I ran to the grocery store to get the ingredients and no kidding this meal is less than 10 dollars for a family of 4. AND I made it in less than 30 minutes.

It is now one of my new best go to meals!

Spicy Sausage Pasta

 

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles
1/2 cup fat free half and half
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/2 cup thinly sliced scallions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.

3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.

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Margarita Chicken and Mango Salsa

March 14, 2013

This delicious mango salsa should be eaten with a spoon. It has been warm here in Colorado this week and all I want to do is dance…no really…grill. Seriously grill. Margarita Chicken and Mango Salsa…a winning combination. I have been making these recipes for years and everyone always asks for the recipe. The Cucumber adds […]

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Black Bean Jalapeno and Lime Marinated Kale Tostada

December 6, 2012

My daughter Mackenzie Maltby Tamayo is one fantastic cook. AND she loves everything green. I must admit I love everything butter. She has been trying to get me to eat Kale for the longest time. I wasn’t so sure. Seemed like I was eating stiff grass! Enter Black Bean Jalapeno and Lime Marinated Kale Tostada […]

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Creamy White Turkey Enchiladas

November 24, 2012

This is one of my favorite make-ahead recipes—and a fabulous way to use leftover Thanksgiving turkey. A perfect “white” enchilada recipe. Originally this recipe came from Beverly Wendt by way of her daughter, my friend Susan Kennedy. I’ve changed it up a bit as I like my Enchiladas to be more spicy and black beans […]

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Garlic Black Bean Beef Enchiladas and Green Chilli Sauce

March 29, 2012

Double it and freeze one recipe or give to a friend.
They will think you brought GOLD.
Wowza! Enjoy!

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Fit-for-a-King Filet of Beef and Cambozola Cream Sauce

December 4, 2011

If you make any dish this Christmas and Holiday season…you must make this!

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